Coconut Flour Pumpkin Cranberry Muffins

Great base muffin recipe with option to change it to how you prefer. Really bakes up pretty nice and makes a great hit with everyone.

Ingredients

6 egg

1/4 c. pumpkin puree, canned

1/2 c. coconut oil

1 tsp. vanilla extract

1/4 c. maple syrup

1/2 c. coconut flour

1/2 tsp. sea salt

1/4 tsp. baking soda

1 tbs. pumpkin pie spice

1/2 c. cranberries

Directions

Preheat oven to 350°F.
Whisk the eggs, pumpkin, coconut oil (can substitute butter), vanilla extract, and maple syrup (or honey) together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined. Gently fold in the cranberries.
In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining), and bake for 35-40 minutes.

Want to change it up?
Add chopped walnuts and/or semi-sweet chocolate chips to the mixture before baking or place some on top.
For bulkier muffins, add 3 cups of shredded carrots to the mixture before baking.
Also, if you prefer to replace the sweetener (maple syrup/honey) with a mashed green-tipped banana.